Leek Cumin and Sweet Potato Soup
Warm up your soul with this velvety Leek Cumin and Sweet Potato Soup—a hearty blend of earthy leeks, naturally sweet sweet potatoes, and the aromatic warmth of ground cumin. This easy-to-make recipe brings together wholesome ingredients in under 45 minutes, making it perfect for cozy weeknight dinners or an impressive starter for entertaining. The vegetable broth creates a nourishing base, while the optional swirl of heavy cream or coconut milk adds a touch of indulgent creaminess. Garnished with fresh parsley for a burst of color, this soup pairs beautifully with crusty bread or crackers for a comforting and satisfying meal. Whether you're seeking a gluten-free, vegetarian, or simply delicious recipe, this vibrant soup is sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 medium-sized leeks
- 3 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1.5 teaspoons ground cumin
- 2 garlic cloves
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup optional heavy cream or coconut milk
Instructions
Wash the leeks thoroughly to remove any grit or dirt. Slice them thinly into rounds, discarding the very dark green tops.
Peel the sweet potatoes and cut them into 1-inch cubes.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced leeks to the pot and sauté for 5-7 minutes until softened and slightly golden.
Mince the garlic cloves and stir them into the leeks along with the ground cumin. Cook for an additional 1 minute until fragrant.
Add the cubed sweet potatoes to the pot and stir to coat them in the spices.
Pour in the vegetable broth, then season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender and easy to pierce with a fork.
Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. Return blended soup to the pot.
If using heavy cream or coconut milk, stir it into the soup and heat gently for 2-3 minutes without boiling.
Taste and adjust seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 41.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
